Possum Pie

• total time: 30 minutes

Ingredients

It's rich, cool, crunchy, and always the first thing gone at the party. 👏

RECIPE:

10 ounces shortbread cookies

⅓ cup graham cracker crumbs

¼ cup chopped pecans

½ cup butter melted

8 ounces cream cheese softened

1 cup powdered sugar divided

2 teaspoons pure vanilla extract

2 cups heavy cream + 2 Tablespoons

5 ounces chocolate "cook & serve" unprepared pudding powder mix DO NOT make pudding

2 ounces semi-sweet bakers chocolate

16 ounces Cool Whip

1 cup chocolate curls or shreds

Visit Fantabulosity.com for the recipe that’s easier to read and printable.

Directions

Make crumbs: In a food processor or blender, pulverize shortbread cookies, graham cracker crumbs, and chopped pecans until they resemble coarse sand.

Combine: Add melted butter to your shortbread cookie mix in a large bowl and combine until well incorporated and no crumbs remain dry.

Press crust: Lightly spray non-stick cooking spray in a 9-inch pie dish and press the crust mixture evenly along the bottom and up the sides. You can use the bottom of a cup or measuring spoon to create an even smooth texture.

Freeze: Place the pie crust in your freezer to set while you prepare the filling.

Cream cheese mixture: In a large bowl, use a stand or hand mixer to mix the softened cream cheese, ½ cup of powdered sugar, 2 tablespoons heavy cream, and vanilla extract until smooth and creamy.

Cream cheese layer: Smooth the cream cheese mixture into an even layer at the bottom of the pie crust and place it in the refrigerator to chill while you prepare the chocolate layer.

Pudding layer: Combine 2 cups heavy cream, chocolate pudding powder mix, and bakers chocolate in a large skillet or medium pot. Heat on medium while stirring constantly.

Making sure to stir any melted chocolate that has settled to the bottom. Once the chocolate has melted, started thickening, and combined with the pudding, remove it from heat and smooth it over the cream cheese layer of your pie.

Refrigerate: Place the pie in your refrigerator for 30 minutes or until the pudding layer has thickened.

Whipped topping: In a large bowl, fold the remaining ½ cup powdered sugar into the cool whip and spread it evenly over the top of your pie.

Chocolate curls: Sprinkle chocolate shreds over the pie and refrigerate for an additional hour or until the pie has chilled throughout. Serve and enjoy.

Save this one — it’s a Southern classic for a reason.